Chicken Pepper Bake
1 poundboneless chicken breast
2red or green bell peppers
3 cupssmall potatoes
1 teaspoonCajun seasoning
1 teaspoondry Italian herbs
- Cut the chicken, peppers and potatoes into bite size chunks.
- Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
- Place the chicken and vegetables on a metal baking pan. Roast in a 425 degree oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink. Toss a couple times while roasting.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
Last updated: 05/01/17